Ingredients:

  • 2 large eggs (about 50 g each)
  • 2 slices of crusty bread (e.g., sourdough or whole grain)
  • 1 tablespoon (15 g) unsalted butter, softened
  • Pinch of sea salt (optional)

Instructions:

  1. Fill a small saucepan with enough water to cover the eggs and bring it to a gentle boil.
  2. Gently lower the eggs into the boiling water using a slotted spoon.
  3. Boil for 6-8 minutes based on your preferred level of runniness (6 minutes for a runny yolk, 8 for slightly firmer).
  4. While the eggs cook, toast the bread slices until golden brown and crispy. Remove from toaster, spread softened butter on top, and slice into strips (soldiers).
  5. Once cooked, carefully remove the eggs with a slotted spoon and place them upright in egg cups. Serve immediately with toast soldiers alongside for dipping.